List of Articles Nasturtium officinale

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  1 - Watercress (Nasturtium officinale R. Br.) Minimally Processed: Effect of Storage Temperature and Different Films of Packaging
  A.P. Leon D. Frezza V.R. Logegaray C. Mastrototaro A. Chiesa
  Watercress is a leafy vegetable of the family Brassicaceae that grows in and around water, it has a short shelf life (approximately seven days) and it is consumed raw or steamed. The objective of this work was to study the effect of packaging film and different storage More

  Watercress is a leafy vegetable of the family Brassicaceae that grows in and around water, it has a short shelf life (approximately seven days) and it is consumed raw or steamed. The objective of this work was to study the effect of packaging film and different storage temperature on the postharvest quality of watercress minimally processed. Treatments were: packed with plain film (PD961EZ, 31mm thickness), non perforated and perforated (perforated area percentage 0.3%, hole diameter 1.1mm) and stored in refrigerated chambers at 1 ± 0.5 oC and 8 ± 2 oC (optimal storage temperature vs market temperature) for 10 days. Overall visual quality, gas concentration inside the packages, color Hunter lab parameters and weight loss were evaluated. Overall visual quality, gas concentration and weight loss were significantly affected by treatment, storage time and temperature. Color parameters did not show a clear tendency. In conclusion, non perforated PDZ 961 film was suitable for preserving watercress quality at the tested storage temperatures and in both temperatures, the overall visual quality was maintained above the limit values of commercial acceptability. The perforated film was no suitable for the packaging of watercress at any of the tested temperatures, mainly due to significant weight loss that reduce the overall visual quality of the product less than limit of acceptability by the consumers. Manuscript profile
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  2 - Inhibitory effect of ethanol extract of Water Cress (Nasturtium officinale L.) on the growth of Fusarium solani, the causal agent of Potato dry rot, in vitro
  hadi khavari jafar nikan kivan razaghi ali moradi razak mahdizadeh
  Biological control of plant pathogens with the aim of reducing the harmful effects of pesticides on human health threats, environmental pollution, eliminating non-target organisms and the emergence of resistant pathogens is a priority. In this regard, the use of antimic More

  Biological control of plant pathogens with the aim of reducing the harmful effects of pesticides on human health threats, environmental pollution, eliminating non-target organisms and the emergence of resistant pathogens is a priority. In this regard, the use of antimicrobial potential of plant metabolites, have been discussed in recent years. In this study the effects of ethanol extract of Water Cress (Nasturtium officinale L.) on the growth of Fusarium solani, the causal agent of Potato dry rot, in vitro were investigated. The experiment was performed in the frame of a randomized complete block design with six treatments and four replicates. The treatments were 300, 400, 500 and 600 mg/ml of extract of Nasturtium officinale L. and a fungicide and were as controls. For this purpose, the plates of (PDA) medium were inoculated with the suspension spore of Fusarium solani (1×106 spore/ml) and the disk diffusion method was used to evaluate the effect of the extracts on the growth of the fungus. The results indicated that all concentrations of the extract used, were effective in controlling the growth of the fungus and the effect was close dependent. These rents suggest that the extract of Nasturtium officinale L. can be used to control in the growth of Fusarium solani. However, recommended further investigations on control of the fungus in potato are needed.   Manuscript profile